Mock Garlic Mashed Potatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 143.5
- Total Fat: 11.7 g
- Cholesterol: 30.4 mg
- Sodium: 169.9 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 3.4 g
- Protein: 5.4 g
View full nutritional breakdown of Mock Garlic Mashed Potatoes calories by ingredient
Introduction
A delicious substitute for mashed potatoes. About 3 Weight Watchers Points per serving. Or, 149 calories per serving. A delicious substitute for mashed potatoes. About 3 Weight Watchers Points per serving. Or, 149 calories per serving.Number of Servings: 4
Ingredients
-
4 cups Cauliflower, cooked - Or, one medium sized cauliflower
1 tbsp Low fat cream cheese
1/4 cup Parmesan Cheese, grated
1 clove Garlic
1/8 tsp. Chicken Boullion (salt can be substituted)
3 tbsp Butter, unsalted
Tips
A blender or food processor is best. But an old fashioned hand held potato masher will do. (I use an immersion blender.)
Easy to prepare and delicious enough for company or special events like Thanksgiving. Garnish with chives to fancy it up!
Directions
Directions
(Video on how to prepare at link - see below for link)
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh
rosemary for a whole new taste.
Chef: George Stella
Recipe courtesy of George Stella
Read more at: http://www.foodnetwork.com/recipes/mock-garlic-mashed-potatoes-recipe.html?oc=linkback
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MARILUCI.
(Video on how to prepare at link - see below for link)
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh
rosemary for a whole new taste.
Chef: George Stella
Recipe courtesy of George Stella
Read more at: http://www.foodnetwork.com/recipes/mock-garlic-mashed-potatoes-recipe.html?oc=linkback
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MARILUCI.